Beef Burger Mince 80/20, Chilled, Vacuum-Packed

Beef Burger Mince 80/20 – Specially Prepared Latvian Beef for Juicy Burgers

Carefully selected Latvian beef prepared to a target ratio of 80% lean beef and 20% beef fat. Specially developed for burgers, combining distinctive beef flavour, a balanced meat-to-fat ratio and a grind texture suitable for forming burger patties.

CEPLĪŠI M.S. Beef Burger Mince 80/20 is prepared with particular attention to beef selection, the proportion of meat and fat, and the grinding process.

The target 80/20 ratio refers to approximately 80% lean beef and 20% fat in the recipe. This combination is popular for burger preparation because fat contributes to juiciness, flavour and texture during cooking.

Special Preparation Process

1. Beef Selection. We select suitable Latvian beef cuts for burger production.

2. Meat-to-Fat Ratio. The raw materials are prepared according to the target 80/20 burger recipe.

3. Cutting into Smaller Pieces. The beef and fat are cut into smaller pieces before processing.

4. Thorough Mixing. The prepared ingredients are mixed to distribute the meat and fat more evenly throughout the batch.

5. Grinding Through a Selected Plate. The mixture is ground through a mincer plate chosen for burger production, helping achieve the desired texture.

This process creates ground beef suitable for burger patties of different sizes and thicknesses.

Why Choose Beef Burger Mince 80/20?

Balanced Meat-to-Fat Ratio. The 80/20 recipe provides a good foundation for juicy, flavourful burgers.

Distinctive Beef Flavour. Carefully selected beef and its fat component contribute to a rich taste.

Suitable Grind Texture. Thorough mixing and a selected mincer plate help achieve a texture intended for burgers.

Versatility. Suitable for classic burgers, Smash burgers and grilled patties.

Convenience. Ready for shaping into patties and cooking.

Culinary Uses

Classic Beef Burgers. Form 150–200 g patties, season and cook on a frying pan or grill.

Smash Burgers. Press smaller portions onto a very hot cooking surface to create thin patties with a deeply browned crust.

Grilled Burgers. Suitable for charcoal and gas grilling.

Double Burgers. Use two thinner patties with cheese and your preferred toppings.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Burgers

Divide the chilled mince into portions and gently form burger patties.

Avoid excessive compression to maintain a pleasant texture.

Season with salt and pepper according to your recipe.

Cook on a hot frying pan, griddle or grill.

Ground beef should be thoroughly cooked. Ensure the centre reaches at least 70°C for 2 minutes or an equivalent heat treatment, and check with a food thermometer.

Serve in burger buns with cheese, fresh vegetables, pickles and your preferred sauce.

Product Information

Product name: Beef Burger Mince 80/20, Chilled, Vacuum-Packed.

Product type: chilled ground beef.

Target recipe ratio: 80% lean beef and 20% beef fat.

Preparation: cutting, mixing and grinding through a selected mincer plate.

Uses: classic burgers, Smash burgers and grilled burger patties.

Packaging: vacuum-packed.

Price: calculated according to actual net weight.

Storage: follow the temperature and use-by date indicated on the packaging.

Preparation: cook thoroughly before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.